Preparation

In a small, shallow dish (about 1-1/2-cup capacity, preferably straight-sided; I use a small cazuela), ­arrange the six pieces of goat cheese in one layer. Don’t worry if some of the cheese pieces crumble; just tuck them into the dish. Sprinkle the lemon zest, sun-dried tomatoes, capers, and thyme over the cheese. Sprinkle a little sea salt (fleur de sel is great if you have it) or kosher salt over the cheese, and tuck the rosemary sprigs into the dish. Pour the olive oil over the cheese so that it just covers it (use a little more if necessary). Let the cheese marinate in the refrigerator for two to six hours (you can serve it sooner, too). Bring the dish to room temperature (about 45 minutes) before setting out with a small hors d’oeuvre knife and a plate of crostini or crackers. Spread a teaspoon or so of the cheese (with some of the marinade ingredients) over a crostini or cracker to serve.

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Reviews (2 reviews)

DiyaKwasny | 05/15/2019

If I could give this recipe more than 5 stars I would. We make this for a thanksgiving brunch "nosh" every year, and every year it steals the show (sorry Turkey and stuffing!). It would stay well in the fridge for a couple days, but ours usually never makes it that long!

DObrien | 04/01/2009

I have served this easy-to-prepare recipe numerous times. It is ALWAYS a hit, even with "traditional" appetites! Though 4 ounces of goat cheese does not seem like enough, I have served to this a group of eight or so and still had appetizer left over. This recipe also "keeps well," making it possible to pull out and serve for drop-by's!